Wednesday, December 27, 2006

Pan-Seared Ribeye Steak with Smoked Paprika Rub

You all must think I'm a vegetarian, given that I almost never post recipes for meat. But I do eat some (kosher) meat every now and then. I picked up a ribeye steak at Trader Joe's last week and pan-seared it using the technique that's become my hands-down favorite: Alton Brown's pan searing method. It turned out so perfectly-- tender and pink on the inside with a brown, spice-laden crust on the outside. The simple smoked paprika spice rub gave it a sweet, barbecued flavor. I sliced it and served it with steamed spinach and pureed cauliflower - Talk about an iron-rich meal!

Try this recipe and let me know what you think - It's such an easy way to cook up a smoky, juicy ribeye steak without firing up the grill.

Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak. Wrap with plastic wrap and allow to sit for 15 to 30 minutes at room temperature.

Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat.

Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak.

Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.